Spring Minestrone with Chicken Meatballs |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Chop whatever veg you've got in your fridge to make this soup. Ingredients:
6 ounces ground chicken (about 3/4 cup) |
1/2 cup fresh breadcrumbs |
6 tablespoons finely grated parmesan, divided, plus more for garnish |
4 garlic cloves, 2 minced, 2 thinly sliced |
2 tablespoons chopped fresh chives |
1 large egg, whisked to blend |
kosher salt, freshly ground pepper |
2 tablespoons extra-virgin olive oil |
1 leek, white and pale-green parts only, sliced into 1/4 rounds |
5 cups low-salt chicken broth |
3/4 cup ditalini or other small pasta |
1 cup 1/2 rounds peeled carrots |
1 cup (packed) baby spinach |
chopped fresh basil |
Directions:
1. Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2 -diameter meatballs (makes about 28).
2. Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
3. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
4. Ladle soup into bowls. Garnish with chopped basil and Parmesan.
5. Per serving: 370 calories, 16 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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